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Grilled pointed cabbage with romesco sauce

Sounds quite special and absolutely delicious: Marinate pointed cabbage with syrup, then grill it and combine it with a fine salsa.

Ingredients for the cabbage

Ingredients (4 servings)
1 pointed or cabbage head
100 g butter, softened
20 ml Almdudler syrup
250 ml sour cream
Mint, for garnish

Ingredients for the sauce

Ingredients (4 servings)
2 red pointed peppers
2 beefsteak tomatoes
1 handful of almonds
2 cloves garlic cloves
1 dash of apple cider vinegar
100 ml olive oil
Chili to taste

  • Grill the peppers and tomatoes over direct heat until they are charred on the outside. Let them cool slightly, peel off the charred skin, and blend them with the remaining ingredients in a food processor to form a coarse sauce.
  • Cut the cabbage into wedges (cut into eighths or sixths, depending on the size). Mix butter, Almdudler syrup, and salt well, and brush the segments on both sides with it. Pack them side by side in aluminum foil.
  • Grill over direct heat for 5 to 8 minutes, then flip and grill for another 5 minutes. If needed, let it cook further over indirect heat with the lid closed at about 180°C for another 10 minutes.
  • Carefully remove the cabbage from the aluminum foil packet. Arrange it on a plate on top of the sauce and serve with plenty of sour cream, mint leaves, and chili flakes sprinkled on top.

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